If you are unfamiliar with kolrabi, peel off the outer skin, cut up and eat raw as is or in salad. Or cook in stirfry for a water chestnut-like crunch.
Garlic scapes - Use like scallions or garlic.
Pea shoots - We picked the tips only this time and they are a lot more tender. (Thanks for the tip, Marie!)
Radishes - Keep in mind that you can eat the greens. Best cooked because of their rough texture but think of them as turnip greens. They are closely related.
Parsley - This needed to be picked before it went to seed. The stems are kind of tough but could be chopped and added to soup, like celery. Parsley is super easy to freeze. Just wash, chop and freeze. In the winter you can scoop out what you need and it will be much closer in flavor to fresh parsley than the dried form.
Fava beans are forming. Now is the time to research recipes...
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